—————————-ALANA JANUS NDWH61A—————————- 1 pk Cookies, 5-1/2 oz pkg,
Pepperidge Farm Lemon Crunch -finely crushed 3 oz Butter; melted
4 Egg whites
1 c Sugar
4 Egg yolks
1/2 c Lemon juice, fresh
1 1/2 tb Lemon peel; finely grated
1 1/2 c Heavy cream; whipped
1 pk Raspberries, frozen, 10 oz;
Thawed CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9″ springform pan. Refrigerate. LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Beat yolks in another bowl until thick and lemon-colored. Stir in lemon juice and peel. Gently fold in egg whites. Fold in whipped cream. Pour into crust and freeze. RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer into a serving bowl. Let torte stand at room temperature for 10 minutes. Remove springform. Slice and serve with raspberry sauce. Reformatted by: Wendell Openshaw SRNP05A